Nice and Creamy Cockle Chowder

A gentle mild soup you can make in the blink of an eye.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 2 Cook: 10 min

Ingredients

Bottled cockles jar 1/2 (45g)
Milk 200ml
Hot water 100ml
Fish stock cube 1/2
Potato (small) 1
Carrot 1/3
Cornflour 1 tbsp
Water (for the cornflour) 2 tbsp
Salt & pepper as required

Method

1
Use half the jar of cockles. Drain the water from the jar and soak the cockles in hot water for 5 minutes to reduce the sourness.
2
Chop the potato and carrot into small dice and microwave for 2 minutes.
3
Put the milk in a pan and warm on medium heat. Add the fish stock cube and let it dissolve. Heat until just before it boils.
4
Add the potatoes and carrots from Step 2 and the cockles from Step 1.
5
Add the water to the cornflour and mix well, then add into the pan to thicken the soup. Adjust to taste with salt & pepper if required

Tips & Note

If you use potato flour instead of cornflour at Step 5, use 1/2 tbsp in 1 tbsp water.
Don't boil the milk at Step 3 as it will create a skin - you want to avoid this.

Nice and Creamy Cockle Chowder

A gentle mild soup you can make in the blink of an eye.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 2

Cook: 10 min

Ingredients

Bottled cockles jar 1/2 (45g)
Milk 200ml
Hot water 100ml
Fish stock cube 1/2
Potato (small) 1
Carrot 1/3
Cornflour 1 tbsp
Water (for the cornflour) 2 tbsp
Salt & pepper as required

Nice and Creamy Cockle Chowder

Recipe ID :2433 Posted on 24 FEB 2017

Serves 2

Cook 10min
views 530
printed 0

saved 1

A gentle mild soup you can make in the blink of an eye.

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Ingredients

Print Ingredients Email Ingredients
1/2 (45g)
200ml
100ml
1/2
1
1/3
1 tbsp
2 tbsp
as required

Method

Cook
10min
1
Use half the jar of cockles. Drain the water from the jar and soak the cockles in hot water for 5 minutes to reduce the sourness.
2
Chop the potato and carrot into small dice and microwave for 2 minutes.
3
Put the milk in a pan and warm on medium heat. Add the fish stock cube and let it dissolve. Heat until just before it boils.
4
Add the potatoes and carrots from Step 2 and the cockles from Step 1.
5
Add the water to the cornflour and mix well, then add into the pan to thicken the soup. Adjust to taste with salt & pepper if required

Tips & Note

If you use potato flour instead of cornflour at Step 5, use 1/2 tbsp in 1 tbsp water.
Don't boil the milk at Step 3 as it will create a skin - you want to avoid this.

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Purihirunesan
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